Abstract
The effect of antifreeze protein (AFP) on the water-holding capacity (WHC) and texture properties of the Patinopecten yessoensis adductor muscles during freeze–thaw cycles (FTCs) were evaluated based on three impregnation methods: general impregnation (GI), vacuum impregnation (VI), and ultrasound-assisted VI (US-VI). The WHC, texture properties, and tissue microstructure were all evaluated. Results showed that the WHC and texture properties of adductor muscle were significantly improved in the VI and US-VI groups during FTCs (p < 0.05). The WHC of the adductor muscle in the US-VI group was maximally enhanced in terms of yield (6.63%), centrifugal loss, cooking loss, and T22. The US-VI group of the adductor muscle had the optimal chewiness and springiness compared to others, and the shear force and hardness were most effectively enhanced by VI. The growth and recrystallization of ice crystals in the frozen adductor muscle were significantly inhibited by VI and US-VI. The average cross-sectional area and roundness of ice crystals in the US-VI group were decreased by 61.89% and increased by 22.22% compared with those of the control, respectively. The partial least squares regression (PLSR) model further confirmed that the WHC and texture properties of the adductor muscle were correlated appreciably with the degree of modification of ice crystal morphology through the AFP.
Highlights
Yesso scallop (Patinopecten yessoensis), a mariculture bivalve, is one of the most important aquaculture species in Asian nations [1]
The impregnated weight gain of the adductor muscle was greater than the thawing loss in the antifreeze protein (AFP) groups, and more impregnating solution was allowed to hold in the adductor muscle by the vacuum impregnation (VI) and ultrasound treatment
Overall, this study confirmed that, in addition to a certain degree of tenderness, the water-holding capacity (WHC) and ice crystal morphology of the adductor muscles could be maximally improved by the combination of ultrasound treatment and VI during freeze–thaw cycles (FTCs)
Summary
Yesso scallop (Patinopecten yessoensis), a mariculture bivalve, is one of the most important aquaculture species in Asian nations [1]. Scallops were widely distributed along the coastline of Northern Japan, the far east of Russia, the Korean Peninsula, and Bohai Bay of China, which were highly prized for their rapid growth and high nutritional value [2]. Live scallops show great profitability but are highly susceptible to deterioration and having a short shelf-life. Long-term frozen storage inevitably leads to ice crystal growth [4], which causes irreversible mechanical damage to the muscle fibers, leading to a decrease in WHC and texture properties [5,6], and indirectly triggering protein denaturation [7] and lipid oxidation [8], affecting the sensory experience of consumers and commodity value [9]. The WHC and texture properties dominate the degree of deterioration of muscle quality
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